Composed of hydrolyzable ellagitannins from toasted French oak plus grape derived proanthocyanidin and catechinic tannins. The increased tannin content improves structure while enhancing the blue and red berry profile of the wine.
Tannin content ≈110 g/liter. The addition of 1 L / 1,000 L wine results in an addition of 0.11 g/L of Gallic acid.
For color protection, add after ML fermentation. For mouth feel and flavor adjustments add 2 weeks before bottling.
Suggested rates: 1L treats 1500-10,000L of wine.
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